1kg of quality couverture chocolate for tempering, if you decide to use it,

or, if you do not wish to cover your truffles in rich chocolate, you can roll them in cocoa powder, nuts, or vermicelli.

Find a large chopping board or baking tray and cover completely with cling-film or waxed paper. Fix it really tightly and secure underneath with Sellotape. This is because otherwise the covering underneath will lift up when you come to remove the chocolate candy truffles when they have set.

Place the chocolate in a large heatproof mixing bowl. In a saucepan, heat the cream until thoroughly boiling, then immediately pour over the broken chocolate to melt it. Blend thoroughly.

Leave to cool, which will take at least one-and-a-half hours.

What kind of chocolate candy truffles do you want to create - light and fluffy, or rich and sensuous?

To create light, airy and fluffy truffles, when the cooled chocolate and cream mixture is ready to work, use a hand-held electric whisk, and gently whisk until the mixture just begins to stop 'running'. The whisk should only barely begin to leave a trail; NO MORE, or the mixture could split and be wasted. Stop whisking when it is still soft, as it will soon set.

Instead, to achieve a rich texture finish, when the chocolate-cream mixture has set, use a teaspoon to spoon out bite-sized portions. Roll into balls in the palms of your hands; - dust your hands with icing sugar to minimise sticking.

Both these methods make lovely chocolate candy truffles. You can at this point enrobe the truffles with a crisp coating of chocolate, or for a simple no fuss finish, just roll them in cocoa powder, chopped nuts or other covering of your choice. Although these coverings will not stick to your truffle as well as a chocolate covering, it is certainly an easier solution until you have had a bit of practice at tempering chocolate.

You do not have to temper chocolate to make your own chocolates, but it does give a more professional finish, - glossy and crisp, but if you are coating with cocoa powder, nuts or vermicelli, then you don't need to worry about getting a gloss finish.

If you are intending to melt a contrasting colour chocolate to drizzle over the finished chocolate-coated candy, then yes, check out tempering techniques and practise to achieve that luscious finish.

If you are intending to melt a contrasting colour chocolate to drizzle over the finished chocolate-coated candy, then yes, check out tempering techniques and practise to achieve that luscious finish.

If not, then any good quality chocolate melted will give a nice chocolate coating. Melt the chocolate in a bowl. With your truffle on a fork, use a second fork to "handle" and dip and coat the truffle in the melted chocolate until well covered. You can create decorative ridges using a fork across the truffle. And you can still coat with a favourite decoration, such as nuts, cocoa powder etc.

The wonderful thing about making your own chocolate candy truffles is that it doesn't matter what they look like, they taste divine

Keep refrigerated and just see if they will last even one week!

Are you nterested in creating your own chocolate truffles and candies? Visit the My Chocolate (http://www.mychocolate.co.uk/) website, a chocolatier who offers courses, corporate events and children's party ideas in London - find out more about this delicious hobby.

Other variations to try for your chocolate truffle recipes includes:

Liqueurs: Use five tablespoons of your favourite liqueur; try rum, brandy, Calvados, Cointreau, Tia Maria, whiskey, and so many more! The rougher the flavour of the alcoholic liqueur the better, as there is that taste contrast with the smooth rich depth of the chocolate. Or check out some chocolate martini recipes for special ideas for combinations.

Add the alcohol after adding the hot cream to melt the chocolate.

Herbs:Fresh lavender, rosemary leaves, angelica, ginger, and of course vanilla pods, are some interesting flavours to use in your chocolate candy making. When you heat the cream, and it is good and hot, remove from the heat and place the herb in the cream to infuse for half an hour. After which, remove the herb and reheat the cream till boiling before pouring over the chocolate to melt it.

(Grate the ginger, and split the vanilla pod to infuse fully, before placing in the hot cream.)

Increase the quantity of cream by 55ml and add 30g of the chosen herb

Nuts: Add any of your favourite nuts, such as almonds, hazelnuts, pecans, etc. Chop them up to add the kind of texture you prefer, and add after the chocolate has melted.

Add two teaspoons of cream to the basic recipe and then follow the infusion process as for herbs.

These are the basics for achieving your very own favourite chocolate candy truffles. Chocolate candy makes great gifts and presents for all sorts of occasions, - special unique gifts.

An idea for giving chocolate candy as a homemade gift: why not create a presentation box filled with shredded tissue, and then fill it with fresh homemade chocolate candies?

For a personalised gift of chocolate-dipped truffles, on each chocolate candy carefully drizzle a letter, for example to spell out the name of the recipient and the message "I love you", - a great surprise for a birthday gift or a special valentine (ahh!).